Cooking.html

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   6     <title>Sometimes I Get Bored</title>
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  16     <h1>Sometimes I Get Bored</h1>
  17    <div class="contents">
  18 <dl>
  19 <dt>
  20 <a href="#sec1">Bread</a>
  21 </dt>
  22 <dd>
  23 <dl>
  24 <dt>
  25 <a href="#sec2">Slavery</a>
  26 </dt>
  27 <dt>
  28 <a href="#sec3">Pita</a>
  29 </dt>
  30 <dt>
  31 <a href="#sec4">Normal Bread</a>
  32 </dt>
  33 </dl>
  34 </dd>
  35 <dt>
  36 <a href="#sec5">Rice and Whatnot</a>
  37 </dt>
  38 <dt>
  39 <a href="#sec6">Roasted Animal Flesh</a>
  40 </dt>
  41 <dt>
  42 <a href="#sec7">Things Into Which Other Things Are Dipped</a>
  43 </dt>
  44 <dt>
  45 <a href="#sec8">Things Which Are Placed Upon Other Things</a>
  46 </dt>
  47 <dt>
  48 <a href="#sec9">Light Fare</a>
  49 </dt>
  50 </dl>
  51 </div>
  52
  53
  54 <!-- Page published by Emacs Muse begins here --><h2><a name="sec1" id="sec1"></a>
  55 Bread</h2>
  56
  57 <h3><a name="sec2" id="sec2"></a>
  58 Slavery</h3>
  59
  60 <p class="first">Rather than buy yeast I decided to be hardcore and enslave wild yeast
  61 in a jar. It is actually <a href="http://www.io.com/~sjohn/sour.htm">pretty damn easy</a>. I used the method mentioned
  62 in the former link, but added a bit of <em>science</em> (or&mdash;I've kept a beer
  63 yeast starter before). I used my giant bottle of Iodophor to sanitize
  64 the jar in which the yeast were to live (just to kill any natives; I
  65 rinsed the jar afterward with tap water and didn't sanitize any
  66 utensils), made sure the water used for feeding was at about 90°F, and
  67 fed the starter a tablespoon of dry malt extract (maltose being to
  68 yeast what fast food is to a fat American) and a quarter teaspoon of
  69 lemon juice (just to slightly acidify the initial mix and make the
  70 yeasties new home a bit more hospitable to only them at first) for the
  71 first two days. This resulted in a bubbly and happy starter on the
  72 third day, made interesting bread on the fourth, and was successfully
  73 cloned for someone else on the fifth!</p>
  74
  75 <p>Just remember to measure the volume of the original mixture and write
  76 that down so you can easily substitute it into recipes (mine worked
  77 out to ⅔ cup of starter from ½ cup of flour and water, but flour
  78 varies in absorbency rabble blah moo etc.).</p>
  79
  80
  81 <h3><a name="sec3" id="sec3"></a>
  82 Pita</h3>
  83
  84 <ul>
  85 <li><a href="Pita.html">Pita</a> (the base for all of the others)</li>
  86 <li><a href="Olive%20Pita.html">Olive Pita</a></li>
  87 <li><a href="Sun%20Dried%20Tomato%20Pita.html">Sun Dried Tomato Pita</a></li>
  88 </ul>
  89
  90
  91 <h3><a name="sec4" id="sec4"></a>
  92 Normal Bread</h3>
  93
  94 <ul>
  95 <li><a href="Sourdough%20Rye.html">Sourdough Rye</a></li>
  96 </ul>
  97
  98
  99
 100 <h2><a name="sec5" id="sec5"></a>
 101 Rice and Whatnot</h2>
 102
 103 <ul>
 104 <li><a href="http://www.superluminal.com/cookbook/pilaf_chelou.html">Chelou</a> (I usually add barberries)</li>
 105 <li><a href="http://www.turkishcookbook.com/2005/08/bulgur-pilaf.php">Bulgar Pilaf</a></li>
 106 </ul>
 107
 108
 109 <h2><a name="sec6" id="sec6"></a>
 110 Roasted Animal Flesh</h2>
 111
 112 <ul>
 113 <li>Basic <a href="Beef%20and%20Lamb%20Kebabs.html">Beef and Lamb Kebabs</a></li>
 114 <li><a href="Koftah-Adana%20Hybrid%20Kebabs.html">Koftah-Adana Hybrid Kebabs</a></li>
 115 </ul>
 116
 117
 118 <h2><a name="sec7" id="sec7"></a>
 119 Things Into Which Other Things Are Dipped</h2>
 120
 121 <ul>
 122 <li><a href="Maast-o%20Khiar.html">Maast-o Khiar</a></li>
 123 <li><a href="Hummus.html">Hummus</a></li>
 124 <li><a href="Guacamole.html">Guacamole</a></li>
 125 </ul>
 126
 127
 128 <h2><a name="sec8" id="sec8"></a>
 129 Things Which Are Placed Upon Other Things</h2>
 130
 131 <ul>
 132 <li><a href="Habanero%20Hot%20Sauce.html">Habanero Hot Sauce</a></li>
 133 </ul>
 134
 135
 136 <h2><a name="sec9" id="sec9"></a>
 137 Light Fare</h2>
 138
 139 <ul>
 140 <li><a href="http://www.superluminal.com/cookbook/small_dolmas.html">Dolmas</a></li>
 141 </ul>
 142
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 170 <p class="cke-footer">Mike: I WAS NOT MICROWAVED.
 171 </p>
 172 <p class="cke-timestamp">Last Modified:
 173     January 21, 2013</p>
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